Chocolate Caramel Cheesecake

Ingredients

Directions

Mix crumbs and butter.

Press onto bottom and sides of 9 inch springform pan.

Bake at 350 degrees F for 10 minutes.

Microwave caramels and milk on high 4 to 5 minutes or until melted, stirring every minute.

Alternately melt in bowl over simmering water or in double boiler, stirring occasionally.

Pour over crust. Top with pecans.

Beat cream cheese and sugar at medium until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in melted chocolate and vanilla. Pour over pecans.

Place pan on a cookie sheet. Bake at 325 degrees F for 40 minutes.

Turn off oven and let cake cool in oven for 1 hour.

Remove from oven and loosen cake from rim of pan.

Cool completely before removing rim of pan.

Refrigerate.

I garnish this with whipped cream and caramel sauce.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.